Don’t get me wrong, I love to buy and receive flowers. However, it’s always so disappointing when they begin to wither and die. Why can’t they last forever? But what if you could put some flowers to good use? And by good use, I mean stuffing them with cheese and baking them until they are warm and gooey? Today, I am putting my flowers to good use! But that’s not to say I still don’t appreciate them the other way!
So what are these flowers I am talking about? Squash Blossoms! They are edible flowers that grow on top of some forms of squash including zucchini among others. Squash Blossoms are actually more perishable than flowers. So you can really only find them at farmers markets and in restaurant dishes. After you buy them you only have 1-2 days before they whither so it’s best to buy them the day you plan to use them. I also found that if you stuff then all with cheese and cook them day of, they will last a couple more days if you want to reheat them in dishes.
Stuffed squash blossoms are typically found in Mexican cooking. And since it’s Tuesday, there was only one possibility. So here is my recipe for Stuffed Squash Blossom Tacos. I have baked these squash blossoms instead of frying and I think they taste just as good and are of course healthier. I also added grilled corn, pickled onions, avocado all the tacos essentials!
Stuffed Squash Blossom Tacos
Ingredients
- 4 squash blossoms
- 4 tbsp crumbled feta
- Cooking Spray
- 1-2 tsp olive oil
- 1 ear corn
- 1/4 cup pickled onions
- 1/4 cup microgreens
- 1/2 avocado
- 4 tortillas
For the avocado sauce
- 1/4 avocado
- 2 tbsp non fat greek yogurt
- 1 lime juiced
- 1 clove garlic minced
Instructions
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Preheat the oven to 350 degrees Fahrenheit.
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Clean the squash blossoms.
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Stuff the squash blossoms with feta. I do not have an artful way of doing this, I just used my hands to get in as much as I could.
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Spray a cooking sheet and place the squash blossoms on top. Drizzle with olive oil.
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Bake in the oven for 8 minutes.
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Grill the ear of corn for about 5 minutes on each side.
To make the avocado sauce:
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Add the avocado, greek yogurt, lime juice, and garlic to a food processor. Blend on high until the mixture is smooth and incorporated
To assemble the tacos
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Heat up the tortilla. Spread the avocado sauce on the tortilla.
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Place some avocado slices, grilled corn, pickled onions and microgreens on each tortilla. Top it off the the squash blossom!
Recipe Notes
Here's how I pickle onions
I am loving these tortillas from Trader Joes. They are a wheat/corn mix and are above and beyond either ingredient alone!
If you are in the DC area, I have also had stuffed squash blossoms at Jose Andreas’ restaurant Oyamel!
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